Kesa Mithoi | Rice Flour Laddu with Jaggery from Assam
Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

This a delightful no-cook recipe for Kesa Mithoi, a rice flour laddu from Assam. It is super-easy to make, delicious and fragrant to boot. Yu cannot ask for much more from a dessert!

Course: Dessert
Cuisine: Assam, Indian, Vegetarian
Keyword: Chawal ke Laddu, Kesa Mithoi, Rice Flour Laddu
Servings: 16 Small Laddus
Author: Aruna
  • 2 Cups Rice Flour
  • 2/3 Cup Grated Jaggery I used Nolen Gur
  • 2/3 Cup Grated Coconut
  • 1/2 tsp Green Cardamom Powder
  • 1 Large Pinch Edible Camphor Optional
  • 2 tbsp Ghee
  • 1-2 tbsp Milk or Coconut Water Only if needed
  1. Over low flame, dry roast the rice flour till fragrant. Take care that it does not change colour.

  2. In a large bowl, mix together rice flour, jaggery, coconut, cardamom powder, camphor, and ghee.

  3. Mix well.

  4. Take about 1-2 tbsp of the mix and try to form a laddu. 

  5. If the laddu does not hold shape, add a little milk or coconut water at a time (just about 1-2 tsp at a time) and mix well. Make a laddu and check it holds shape. 

  6. Take 2 tbsp of the mix in your palm and press to form a laddu. 

  7. Make 16 to 20 equal laddus.

  8. Store in an air-tight container.